A Cinnamon Roll Honeybun Cheesecake is an indulgent dessert that combines the creamy richness of cheesecake with the sweet, spiced goodness of cinnamon rolls and honeybun flavors. It’s perfect for those who love a little decadence with their desserts! Here’s a recipe to make your very own Cinnamon Roll Honeybun Cheesecake:
Ingredients:
For the Cinnamon Roll Crust:
- 2 cans of refrigerated cinnamon rolls (with icing)
- 1/4 cup melted butter
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Honeybun Topping:
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup melted butter
- 2 tbsp heavy cream
For the Icing:
- Icing from the cinnamon rolls (included in the can), or you can make your own:
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
Instructions:
1. Prepare the Cinnamon Roll Crust:
- Preheat your oven to 325°F (163°C).
- Grease a 9-inch springform pan with non-stick spray or butter.
- Unroll the cinnamon rolls and place them in the bottom of the springform pan. Press them down and arrange them to fit the bottom of the pan in a single layer.
- Brush the cinnamon rolls with melted butter to help them crisp up as they bake.
- Bake the cinnamon rolls for 10-12 minutes, just until they start to set but are not fully cooked (they will bake more with the cheesecake filling).
2. Make the Cheesecake Filling:
- While the crust is baking, make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy (about 2-3 minutes).
- Add the eggs one at a time, beating after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until fully combined and smooth.
- Pour the cheesecake filling over the partially baked cinnamon roll crust.
3. Add the Honeybun Topping:
- In a small bowl, mix together the brown sugar, granulated sugar, ground cinnamon, and melted butter.
- Drizzle this cinnamon-sugar mixture over the top of the cheesecake filling, swirling it gently with a knife or skewer to create a “honeybun” effect. The mixture will sink into the cheesecake and create a marbled swirl as it bakes.
4. Bake the Cheesecake:
- Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the center is mostly set but slightly wobbly. The cheesecake will continue to set as it cools.
- Once baked, turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
- After 1 hour, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight.
5. Make the Icing:
- If you’re using the icing from the cinnamon rolls, simply heat it up slightly in the microwave to make it drizzleable.
- Alternatively, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth and drizzleable.
6. Serve:
- Once the cheesecake has chilled, drizzle the icing over the top.
- Slice and serve your delicious Cinnamon Roll Honeybun Cheesecake with a cup of coffee or as the perfect ending to a special meal.
Tips:
- For a thicker crust: You can use all of the cinnamon rolls from the cans and press them tightly together for a thicker crust. Just adjust the baking time slightly.
- For extra flavor: If you want more cinnamon flavor throughout, you can sprinkle a bit of cinnamon on top of the cheesecake before baking it or swirl in some extra cinnamon-sugar into the filling.
- Toppings: You could also garnish the cheesecake with crushed pecans or walnuts for added texture and flavor.
Enjoy!
This Cinnamon Roll Honeybun Cheesecake is the perfect marriage of cinnamon, sweet cheesecake, and gooey goodness! It’s a rich, decadent dessert that’s sure to impress everyone who tries it. Would you like to try any variations, like adding a fruit layer or different frosting?
